Spiced carrots - joyce goldstein

6 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
1 cup Onion; chopped
2 tablespoons Fresh ginger root; grated
1 teaspoon Cinnamon
1 teaspoon Cumin seed; toasted, ground
3 tablespoons Sugar OR honey
2 pounds Carrots; trimmed, peeled, and sliced, 1/4\" thick
3 cups Chicken stock
Salt
3 tablespoons Fresh dill OR cilantro; chopped

Directions

Warm the olive oil in a large saucepan over medium heat. Add the onion and cook until tender and translucent, 8 to 10 minutes. Add the ginger, cinnamon, cumin, and sugar or honey and cook for another 2 minutes. Add the carrots and enough stock or water to just barely cover the carrots. Simmer, covered, stirring occasionally, until the carrots are tender and the liquid is reduced, 15 to 20 minutes. Season to taste with salt and sprinkle with the herbs.

Serves 6.

Recipe by: Home Food - Joyce Goldstein (Square One, San Francisco) Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998

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